Chef De Partie - Chinese Cuisine

THE FULLERTON BAY HOTEL; Singapore; On-site; SGD 20,000 - 60,000; Full time

Job summary

A luxury hotel in Singapore is seeking a dedicated culinary professional responsible for ensuring food preparation standards, conducting training, and assisting in recipe development. Key qualifications include relevant GCE certification and experience in a culinary environment. This role demands knowledge of food inventory and a passion for quality service.

Qualifications

• Minimum of six months related experience and/or training.
• Ability to develop test recipes and/or techniques for food preparation/presentation.
• Knowledge of food inventory.

Responsibilities

• Ensure accurate food preparations and adherence to hotel presentation standards.
• Conduct training on food preparations and hygiene practices.
• Assist in developing new dishes and recipes.

Skills

Food preparation

Inventory management

Recipe development

Education

Completion of GCE ‘O’

Relevant experience/training

Job description

• Has to be always well prepared and knowledgeable about all recipes, presentations and taste of dishes established by hotel policy.
• Checks the quality of raw materials in assigned areas, as well as their storage, handling and usage.
• Conducts training on all related food preparations, hygiene and grooming standards in conjunction with the Sous Chef.
• Keeps the Sous Chef informed about all aspects of assigned section, including equipment, working environment, staff problems and departmental relations.
• Attends kitchen meetings in absence of the Sous Chef and counsels subordinate’s employees if necessary.
• To ensure that all kitchen Mise en Place is prepared according to production plan.
• Assists Sous Chef in creating and developing new dishes and recipes by keeping up with the latest market trends.

SKILLS & ABILITIES

• Completion of GCE ‘O’; or minimum of six months related experience and/or training; or equivalent combination of education and experience.
• Ability to develop test recipes and/or techniques for food preparation/presentation.
• Knowledge of food inventory